Category Archives: Lamb Recipes

Attitude Magazine – Crumbed Lamb Recipe

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Roasted Lamb Loin with Peas and Mint

Photo by Jun Pang

So now that you know how to butcher and roll a lamb loin, you can now roast it and come up with a simple dish.

Lamb, peas and mint; is there any other match that is so made for each other?  Minted peas is one thing but when paired with lamb, it is a match made in heaven!

I like this because it is simple.  If you ask your butcher to roll the loin for you, the rest is a Sunday roast so simple and easy, that you would want to have a lamb roast every Sunday.

I omitted the gravy here, you don’t really need it but like every body else, I don’t mind it with lamb and it just wouldn’t be right to have a roast with out gravy, I’m just showing you an alternative for those who haven’t got time.  The slowly sauteed onions brings that great sweetness and if you deglaze with a little madeira, it adds a little depth of flavour perfect for lamb.

Jerusalem artichokes are tasty little buggers.  Great substitute for potatoes, it really does roast up nicely and the flavours are subtle especially when freshened up with chopped parsley, garlic and lemon zest.

Photo by Jun Pang

Roasted Lamb Loin with Roasted Jerusalem Artichoke, Sautéed Onion and Minted Peas

Serves 4

 

1kg Rolled Lamb Loin – ask your butcher in advance to roll

Sea Salt

Cracked Black Pepper

For the roasted Jerusalem Artichokes

500gr Jerusalem Artichoke – washed, halved lengthways

2 Garlic Cloves – finely chopped

½ Bunch Parsley – finely chopped

1 Lemon – zested

For the Peas

200gr Butter

1 Brown Onion – peeled, finely sliced

2 Cups of Peas

½ Bunch Mint

Method

For the Lamb

  1. Pre Heat the oven at 180 degrees Celsius
  2. Heat up a large frying pan on high heat for about 2 minutes
  3. Season the lamb loin evenly with sea salt and black pepper
  4. Seal the lamb loin until evenly rendered, meaning the fat is broken down a little and turns into slightly golden brown and crispy outer layer.  Start sealing the meat in a dry pan, eventually the meat will render and oil the pan.
  5. Once evenly browned, place on a roasting tray and roast at pre heated temperature for 25 minutes or if you have meat thermometer until it has a core temperature of 54 degrees Celsius
  6. If you haven’t got a thermometer, squeeze the sides and if it is firm with a slight give then it is done, allow to sit and rest for atleast 5 minutes prior to cutting.

For the Jerusalem Artichoke

  1. Place the artichoke on a roasting tray and toos through halh the butter
  2. Roast, giving it a stir every 5 minutes, for 20 minutes until golden brown and soft
  3. Place the cooked artichokes in bowl and toss through the chopped garlic, parsley and lemon until evenly coated.  Season with sea salt and pepper.

For the Peas

  1. Heat up the pan you used for the lamb on medium high heat for 1 minute
  2. Add the remaining butter and melt
  3. Add the onions and cook until soft and translucent but no colour, about 10 minutes
  4. Season with sea salt and pepper to taste
  5. Toss the peas through and off the heat just when you are about to serve it on top of the lamb, add the mint

To serve

  1. Place the artichokes on the side of the serving platter
  2. Slice the lamb into 2cm thick slices and fan it out on the platter
  3. Spoon all the pea mix on top of the lamb

Photo by Jun Pang